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that infamous chocolate substitute by Guillaume Fouquet de la Varenne - Sat, 06 Jan 2018 21:59:52 EST ID:WvM10FjL No.154073 Ignore Report Quick Reply
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How do I use carob?

Does anything significantly adjust it's digestive effects or taste - like cooking, browning, being mixed with oil, fermentation by yeast or by anything else?

Is it more tollerant of sourness than cocoa? Does it combine with other things that chocolate would just completely clash with, like goat milk?

Is it good for anything other than beer?
Alexandre Étienne Choron - Sun, 07 Jan 2018 02:41:19 EST ID:yU/V4d0T No.154074 Ignore Report Quick Reply
I read that it is used to make chocolate flavored dog food
Guillaume Fouquet de la Varenne - Sun, 07 Jan 2018 04:58:15 EST ID:WvM10FjL No.154075 Ignore Report Quick Reply
Not like dogs actually have any need whatsoever for chocolates.

"Chocolate flavoured" is pretty dubious, coffee could be claimed to be more chocolate flavoured, but then people already know coffee as coffee, rather than as something similar to chocolate. Although carob powder does seem to behave similarly to cocoa.
Bernard Loiseau - Sun, 14 Jan 2018 03:39:20 EST ID:VMkDpVsD No.154133 Ignore Report Quick Reply
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Ugh, I'm feeling that all this carob powder garbage is basically a huge obnoxious joke played on westerners. In places where carob is grown, it doesn't seem to actually be a thing. Instead, they have carob mollases. And of course, locust bean gum is a major product.

But forget beind used like cocoa, it really seems to need to be processed somehow.
Bernard Loiseau - Sun, 14 Jan 2018 04:00:16 EST ID:VMkDpVsD No.154134 Ignore Report Quick Reply
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This seems as good information on carob as any, laughably.

Maybe it should be combined with maltitol or xylitol. Cause, you know, two wrongs make a right, right? It wouldn't just bizarely spin your digestion in two opposite directions at once, would it?
Fernand Point - Sun, 14 Jan 2018 11:07:12 EST ID:yU/V4d0T No.154135 Ignore Report Quick Reply
the innuhnets seems to say it's aight for baking
Rashma Beharry - Thu, 25 Jan 2018 11:59:30 EST ID:sfD+6fM1 No.154245 Ignore Report Quick Reply
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make homemade sixlets.
Wolfgang Puck - Thu, 25 Jan 2018 12:03:38 EST ID:8eaqa6FP No.154246 Ignore Report Quick Reply
well to be fair, in countries and area where cocoa beans are grown, chocolate isnt a thing. Theyve never even seen a chocolate bar in their life.
Duff Goldman - Thu, 25 Jan 2018 15:58:01 EST ID:yU/V4d0T No.154252 Ignore Report Quick Reply
dude when I was a kid I fucking loved sixlets I had no idea they were not chocolate
Alain Senderens - Thu, 25 Jan 2018 22:07:17 EST ID:1HNXTWN5 No.154257 Ignore Report Quick Reply
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>sixlets aren't chocolate
Jean-Georges Vongerichten - Tue, 30 Jan 2018 20:14:45 EST ID:VMkDpVsD No.154282 Ignore Report Quick Reply
But they are, they're mutt-chocolate. Or specifically mongrel chocolate, not to be mixed up with dog-chocolate, the much more nonsensical use.

That doesn't mean they don't consume cocoa beans. Chocolate bar/cubing is essentially a way of processing cocoa for easy shipment, it's why a square of unsweetened baking chocolate is a decent form of ultra-portable food.

That's two factors combined. The posibility that carob being munched on by yeast improves something about it. And especially the possibility that cooking it, particularly in a mixture together with flour, butter, oil or possibly dairy adjusts it.

It doesn't even seem good for yogurty chocolate milk, as much as chocolate seems to take badly to being sour, carob still can manage to end up tasting worse.

Good things just aren't going to get concocted with it ... not with how much it causes constipation.

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